- oil for deep frying
- 1 cup potato, cut into matchstick sized strips
- 2 cups small cauliflower florets
- 3 tablespoons tahini (sesame seed paste)
- 2 tablespoons olive oil (optional)
- 3 tablespoons plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon distilled white vinegar (optional)
- 1/2 teaspoon ground cumin
- salt and pepper to taste
- 1 cup torn arugula leaves
- 1 cup torn lettuce leaves
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Deep fry the potato sticks until crispy and golden brown, about 4 minutes. Remove, and drain on a paper towel-lined plate. Deep fry the florets in two batches until golden brown; drain on paper towels. Allow the cauliflower to cool until it's just warm.
- Stir together tahini and olive oil in a large bowl until smooth. Mix in yogurt, lemon juice, vinegar, cumin, salt, and pepper. Add cauliflower, arugula, and lettuce; toss to coat with the dressing. Place salad onto serving plates, and sprinkle with the potato sticks.